Pasteli

　　There are many variations of sesame honey candy from around the Mediterranean and the Middle East — some are hard and crunchy; others, like this Greek version, are chewy. This pasteli is sticky, but using a nonstick bakeware liner such as a Silpat pad will help you unmold the candy with ease.

　　Active time: 20 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes 42 to 56 candies

　　Vegetable oil for oiling pan

　　1 cup mild honey

　　1 cup sesame seeds, toasted in oven

　　1/2 teaspoon salt

　　

Special Equipment

a nonstick bakeware liner such as Silpat*; an 8- to 9-inch springform pan; a candy thermometer

　　

Step 1

Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.

　　

Step 2

Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.

　　

Step 3

Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.

　　Cooks' note:

　　• Candy keeps, layered between sheets of parchment or wax paper, in an airtight container in a cool dry place 1 week. *Available at cookware shops and Bridge Cookware (800-274-3435).